Ingredients for Sweet Potato And Corn Fritters
- 1 (15 ounce) can cream-style corn, drained
- 1 tablespoon grated fresh ginger
- 2 tablespoons chopped fresh thyme
- 1 cup self-rising flour
- 1/4 cup milk
- 1 large egg, separated
- 1 medium sweet potato, peeled and coarsely grated
- 2 tablespoons butter
- 2 tablespoons vegetable oil (optional)
- crumbled cooked bacon (optional, for serving)
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How to Make Sweet Potato And Corn Fritters
- Peel and grate the sweet potato. In a large bowl, combine the grated sweet potato, thawed corn, grated ginger, chopped herbs, flour, milk, and egg yolk. Mix well until just combined.
- In a separate clean bowl, beat the egg white with a whisk or electric mixer until stiff peaks form.
- Gently fold the stiff egg whites into the sweet potato mixture. Be careful not to deflate the egg whites.
- Heat the butter or oil in a large non-stick frying pan over medium-low heat.
- Drop spoonfuls of the batter into the hot pan, leaving space between each fritter. Cook for 3-4 minutes per side, or until golden brown and cooked through.
- Serve the sweet potato and corn fritters immediately. Top with crumbled cooked bacon, if desired.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
13g
Fat
4g
Carbs
10g
